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Food Engineering > Final Part 1 > Flashcards

Final Part 1 Flashcards

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Gourmet Food flashcards
1
Q

Refrigeration (definition)

A

System allows transfer of heat from the cooling chamber to a location where heat can easily be discarded

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2
Q

Refrigeration Effect (definition)

A

The enthalpy difference of the refrigerant between the inlet and the outlet location of an evaporator

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3
Q

Refrigeration Effect (equation)

A

H2 - H1

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4
Q

Components of a refrigeration system

A

Evaporator
Compressor
Condenser
Expansion Valve

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5
Q

Evaporator

A

Liquid refrigerant vaporizes to a gaseous state (latent heat)

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6
Q

Compressor

A

Raises the pressure and temperature of the refrigerant

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7
Q

Condenser

A

transfers heat from the refrigerant to another medium (air/water) by rejecting heat (gaseous refrigerant condenses to liquid)

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8
Q

Expansion Valve

A

A metering device that controls the flow of liquid refrigerant to an evaporator

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9
Q

Compressor (equation)

A

q = m(H3 - H2)

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10
Q

Condenser (equation)

A

q = m(H3 - H1)

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11
Q

Evaporator (equation)

A

q = m(H2 - H1)

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12
Q

Coefficient of performance (COP)

A

= (H2 - H1)/ (H3 - H2)

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13
Q

Practical Storage Life (PSL)

A

the period of frozen storage after freezing during which the product retains its characteristic properties and remains suitable for consumption

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14
Q

High Quality Life (HQL)

A

the time elapsed from freezing of an initially high-quality product and the moment when a statistically significant difference from the initial can be established

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15
Q

Just noticeable difference (JND)

A

The observed difference from the high-quality life and the initially high-quality product

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16
Q

Direct Freezing

A

Product and refrigerant have direct contact

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17
Q

Indirect contact

A

Product and refrigerant are separated by a barrier throughout the process

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18
Q

Components of a microwave

A

Power Supply
Magnetron
Wave Guide
Stirrer
Oven Cavity

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19
Q

Power Supply Function

A

Draw electrical power and convert to high voltage required by magnetron

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20
Q

Magnetron Function

A

Converts power into microwave energy

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21
Q

Wave guide function

A

transfers the generated energy to the oven cavity

22
Q

Stirrer Function

A

distributor that scatters the energy throughout the oven

23
Q

Oven Cavity function

A

encloses food to be heated with the metallic walls

24
Q

Which agency regulates microwaves

A

FDA

25
Q

Overall heat transfer coefficient

A

measure of the rate of heat transfer through a composite system

26
Q

Plate Heat Exchangers

A
  • Indirect heating
    Application: Beverages and dairy
27
Q

Tubular Heat Exchanger

A

+ non-contact
+ Indirect

28
Q

Steam Infusion Heat Transfer

A

+ Direct heat exchanger

Application: cooking, sterilization, pudding, etc.

29
Q

Evaporators (key components)

A

+ Heat exchanger enclosed in vacuum chamber (product boils at low temp)

+ Condenser

30
Q

Batch-Type Pan (Evaporator)

A

+ Spherical vessel
+Steam Jacked
+ Connect (vacuum)

Poor heat transfer

31
Q

Natural circulation evaporators

A

+Short vertical tubes

product rises (heated) steam condenses on the outside of tube

+ Evaporation take place inside

+ Falls on base vessel through central annular section

32
Q

Rising-Film Evaporators

A

+ Tubes heated from the outside as liquid vaporizes (film formed moves upwards)

+ High convective heat transfer coefficients

33
Q

Falling-Film Evaporator

A

+ Thin film moves downwards
+ Viscous fluid

Advan: allow more effects
Best suited for heat sensitive (OJ)

34
Q

Combined Rising/Falling Film

A

+Connected in tandem
+ Concentrated by circulating
* Through the rising-film section
* Followed by the falling-film section

35
Q

Forced-circulation evaporators

A

+ Liquid is forced at high rate
+ /\T heating surface
+Comparative
- Low capital & operating cost

36
Q

Modes of Heat Transfer

A

Conduction
Convection
Radiation

37
Q

Specific Gravity (SG)

A

A measure of the density of a substance compared to the density of water

38
Q

Absolute Pressure

A

the pressure in a space relative to a perfect vacuum, or zero pressure

39
Q

Refractometer

A

Measures the amount of total soluble solids in a solution

40
Q

U-tube manometer

A

measure pressure differences in various processing and storage systems

41
Q

Dry bulb temperature

A

Temperature reading indicated by normal
thermometer reading or sensor

42
Q

Wet bulb temperature

A

The thermometer or sensor covered with
wetted wick

43
Q

Dew Point Temperature

A

Water vapor present in the air
(considered steam at low pressure)

44
Q

Humidity ratio (W)

A

mass of water vapor per unit of dry air

(referred as moisture content/specific humidity)

45
Q

Specific Volume

A

The volume of 1 kg dry air plus water vapor in
air (m³/kg)

46
Q

Moisture Removal

A

Diffusion of liquid or vapor through the
product structure

47
Q

Moisture removal process

A

Simultaneous heat and mass transfer

48
Q

Drying-Rate Curve: A-B

A

initial removal of
water

49
Q

Drying-Rate Curve: B-C

A

Constant Rate Period

+ Significant reduction
of moisture occurs

+occur with the
product at the wet-bulb
temperature of the air

50
Q

Critical Moisture Content (B-C)

A

When an abrupt
change in the rate of
moisture removal
occurs

51
Q

Drying-Rate Curve (C-D)

A

Falling Rate Period

+Moisture removal
begins to drop
significantly with time

52
Q

Drying-Rate Curve (D-E)

A

More fall rate periods

+This behavior is
product dependent and
other factors such:
o Pre-treatment
o Water activity
o Drying conditions

Food Engineering (6 decks)

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